British History: Cheese, Book & Podcast Selection

A truly immersive, British cheese learning (and eating!) experience. To celebrate our new podcast, we've compiled this exclusive, British cheese selection pack for you to listen, read, taste and enjoy.


A truly immersive, British cheese learning (and eating!) experience with free UK* delivery.

To celebrate our new podcast with Ned Palmer; cheesemonger and author of "A Cheesemonger's History of the British Isles", we've compiled this exclusive selection for you to listen, read, taste and enjoy. 

Available in a limited edition of just 50 packs; you will receive a copy of Ned Palmer's hardback book, a 250g selection pack of our best-selling "Biscuits for Cheese" and a selection of delicious, featured, British cheeses:

250g Stichelton: Made by Joe Schneider, using a traditional Stilton recipe but with unpasteurised milk. Made at Collingthwaite Farm on the Welbeck Estate on the northern borders of Sherwood Forest in Nottinghamshire. 

250g Cheshire Appleby: The cheesemaking process hasn't changed much since Appleby’s cheese was first made at Hawkstone Abbey Farm in 1952 and the Appleby family are the only remaining producers of real calico bound traditional farm Cheshire cheese; made from their own unpasteurised milk and matured on the farm.

250g Westcombe Cheddar: Made by Tom Calver of Westcombe Dairy in the Batcombe Vale of Somerset using the milk from the Friesian cows farmed by his father. 

250g  Caerphilly Gorwydd: Caerphilly was originally produced as something that miners might enjoy. The cheeses were rinded and shaped with a distinct depth, that enabled the miners to hold a wedge of the cheese with their dirty hands, and eat from the middle. Todd Trethown re-established the production of the cheese in 1996, making it to a traditional recipe at Gorwydd, his family farm in the foothills of the Cambrian Mountains at Llanddewi Brefi, West Wales. 

In addition to reading and eating, you can also enjoy listening to our accompanying podcast here.

Here are some reviews of Ned Palmer's book:

'A beautifully textured tour around the cheeseboard' Simon Garfield

'Full of flavour' Sunday Times
'A delightful and informative romp ... a fine Christmas present, along with a wedge of Sparkenhoe Red Leicester' Bee Wilson, Guardian

PLU 1129


Caerphilly Gorwydd
Caerphilly Gorwydd
Caerphilly cheese originated in Wales because as a 'territorial' cheese, specific environmental conditions such as rainfall, humidity and mould types were beneficial to making this type of cheese. However, its manufacture almost died...
Cheesemaker Joe Schneider (previously of Daylesford Organic fame) and Randolph Hodgson of Neal's Yard Dairy joined forces in 2006 to make a new cheese. Their aim was to produce a classic blue cheese using a traditional Stilton recipe...
Biscuits for Cheese
Biscuits for Cheese
Our delicious new Biscuits for Cheese are the ideal accompaniment to a cheese board. They are produced by an artisan bakery in the heart of the West Country, using the finest ingredients to brand new, exclusive recipes, developed with...
Westcombe Cheddar
Cheddar - Westcombe
Made by Tom Calver of Westcombe Dairy in the Batcombe Vale of Somerset using the milk from the Friesian cows farmed by his father. This farmhouse cheese making business has been making its renowned cheddar since1890 and now make over...
Cheshire Appleby Cheese
Cheshire Appleby
The texture of Cheshire Appleby cheese is moist and crumbly. The flavour is clean and zesty on the tongue followed by a rich mouth-watering finish, which continues to linger. Appleby’s Cheshire goes particularly well with fruit cake,...
A Cheesemongers History of the British Isles
A Cheesemongers History of the British Isles
Every cheese tells a story, whether it's a fresh young goat's cheese or a big beefy eighteen-month-old cheddar. The flavour speaks to you about the place it was made, the season of its making and the craft of its maker. And each style...